1. Preheat oven to 350 degrees. Mix the salt, pepper, mustard, and thyme together in a small bowl. Rub mixture on brisket.

2. Heat oil in a heavy ovenproof pot over medium-high heat. Add brisket to pot and cook until dark brown crust forms, about 5 minutes per side. Set brisket aside.

3. Add 2 cups of stock to the pot and bring to a boil, scraping any browned bits from the bottom of the pot. Stir in wine, prunes and brown sugar. Return brisket to pot, fat side down and cover with onions and garlic. Cover the pot and place in oven.

4. After 1 hour, uncover and turn brisket. Return to oven and cook uncovered 30 minutes more. At this point, replace the cover and continue to cook another 90 minutes. Add 1 more cup stock to the pot, then add carrots. Cover and cook until carrots are tender, about 45 minutes. Let cool and refrigerate overnight. This will keep up to 3 days.

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5. When you are ready to serve, preheat oven to 350. Skim off any fat from the surface of the pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in a roasting pan. Bring pan juice to a boil and simmer for about 10 minutes, seasoning to taste with salt and pepper. Pour this reduced sauce over the sliced meat, cover tightly and cook for 1 hour until heated through. Serve immediately.